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"The stately national monument that houses Central Park is quite a sight to behold. Luxury is the name of the game here, but there's nothing stuffy about this place. Traditional cooking techniques and intense sauces make for wonderfully crisp and vibrant culinary creations. Clever new twists produce surprising results. The earthy, sweet and sour nuances of beetroot combined with fresh blackberries, foie gras and a robust jus with sweet notes of sherry form the perfect accompaniment to duck cooked on the carcass. Come here for no-nonsense cuisine packed with subtle yet pronounced flavours."  - MICHELIN Guide ©

"Here you can admire how the beach merges with the North Sea. The colourful rugs, art on the walls and classic furniture all add to Latour's luxurious, elegant feel. Kenny Friederichs infuses this magical place with a contemporary sense of style and energy. He combines exotic influences to enhance classics such as pan-seared sea bass, and even incorporates them into his desserts. With his perfectly cooked IJsselmeer pike-perch accompanied by various textures of leek and a rich smoked herring and horseradish sauce, he managed to silence our inspectors for a moment."  - MICHELIN Guide ©

"A veritable culinary institution, De Bokkedoorns was established in 1961 and has held on to its two Michelin stars for the past 30 years. Modern luxury meets plush comfort in this inviting space, where stunning views of the surrounding natural beauty evoke a sense of serenity. Roy Eijkelkamp is also a stalwart of the restaurant, having worked here under the tutelage of Lucas Rive, who taught him the art of adding intensity and depth to sauces. This chef champions a minimalist cooking style, creating unfussy dishes by preparing the finest ingredients in time-honoured tradition."  - MICHELIN Guide ©

"Ciel Bleu immediately lives up to its name. Here, you dine on the top floor of the luxurious Okura Hotel with a spectacular view of the blue sky and the Amsterdam skyline as a backdrop. Arjan Speelman's cuisine is technically accomplished, creative and laced with international influences and seasonings. This chef effortlessly combines a classic beurre blanc with exotic spices and ingredients from around the globe. Every detail is precise, every bite a surprise. Dining at Ciel Bleu is intriguing. You will be served by one of the best front-of-house teams in the country. The sky really is the limit here!"  - MICHELIN Guide ©